Tea is a central drink in many Asian cultures due to its long history, recognized medicinal properties, and important social and ceremonial role in these societies.
The history of tea dates back about 5000 years in China, where according to legend, Emperor Shennong discovered this drink by chance when some leaves fell into his boiling water. Its use gradually spread, first as a medicinal plant, then as a daily beverage enjoyed by all social classes. Little by little, tea traveled to other regions of Asia such as Japan and Korea, where it quickly acquired a central place. As a result, by the Middle Ages, trade in tea became a true economic wealth for these regions. Tea is not just a beverage in Asia; it is an integral part of the history, commerce, and traditions of the continent.
Drinking tea in Asia is primarily a social moment. It creates a calm opportunity to gather with family, chat with friends, or host guests. In Chinese tradition, for example, the act of carefully serving a cup of tea to an elder signifies respect and recognition. In Japan, sharing tea can strengthen social bonds, express hospitality, or simply promote relaxation at home. Across Asia, tea and its rituals also help to tighten family ties, maintain strong friendships, or even mark significant life milestones (birth, marriage, birthday). In short, more than just a beverage, tea in Asia is a discreet yet solid glue of human relationships.
In China, preparing and serving tea is a true art of living called Gong Fu Cha, which requires precision and patience. The Japanese hold the famous tea ceremony, known as Chanoyu, a ritual where every gesture matters, from the choice of the cup to the delicate way of pouring the tea. In Korea, there is Darye, a calm and refined ceremony centered on humility and harmony. Across Asia, these ceremonial practices allow people to slow down, reconnect, and share time together. From a young age, one learns how to properly serve tea to elders as a sign of respect, for instance during the New Year or traditional weddings. This small steaming cup is therefore much more than just a drink: it embodies hospitality, respect, and conviviality.
In Asia, tea is not just a beverage: it is a true natural remedy. For thousands of years, its health benefits have been appreciated, particularly its antioxidant properties that fight against cellular aging. Green tea, especially popular, is recognized for boosting the immune system, aiding digestion, and reducing stress. In traditional Chinese medicine, it is used for its benefits on blood circulation and against certain inflammations. This strong therapeutic image contributes to its success: drinking tea is not just enjoyable, it is also a caring gesture, synonymous with well-being in everyday life. That is why it occupies a central place in the habits of many Asians.
Tea is often depicted in Asian culture as a poetic element evoking tranquility, meditation, or reflection. For example, in China, classical poetry frequently mentions tea as a symbol of simplicity and harmony with nature. In painting, tea is represented through calming scenes where characters take a contemplative pause. Japanese prints (ukiyo-e) commonly depict scenes of tea tasting, perfectly capturing its importance in daily life. Some Japanese literary works, particularly in haiku poetry, refer to tea and subtly express the present moment, inner serenity, or the gentle nostalgia inherent in the tea ritual. In this context, tea transcends the simple beverage: it becomes a metaphor, a gateway to an aesthetic and spiritual experience.
Oolong tea, particularly appreciated in Taiwan and China, has a unique characteristic: its leaves are partially fermented, placing its level of oxidation somewhere between that of green tea and black tea. Mastery of this process is essential for achieving complex, fruity, or floral flavors.
In India, chai is often prepared with black tea combined with spices such as cardamom, cinnamon, ginger, and black pepper, offering not only a rich flavor but also digestive properties recognized by Ayurvedic medicine.
The oldest work dedicated to tea is the Cha Jing ("Classic of Tea"), written around 780 AD by Lu Yu during the Tang dynasty in China. This book laid the foundations for the entire culture and ceremonies of tea in Asia.
The Korean tea ceremony ("Darye") is deeply influenced by Buddhism and emphasizes humility, simplicity, and harmony with nature. It still serves as an important moment of meditation and reflection within this culture today.
Even today, tea holds an important place in the daily lives of many Asians. It accompanies meals, fosters moments of family sharing, and remains at the heart of social interactions. Tea rooms and ceremonies are still very popular, serving as a valued cultural link between tradition and modernity.
Green tea is traditionally recognized in Asia for its numerous benefits: a powerful natural antioxidant, a moderate stimulant due to caffeine, support for the cardiovascular system, and contribution to better digestion. Many modern studies confirm these traditional benefits.
The optimal preparation depends on the type of tea. Generally, it is recommended to use water at the appropriate temperature: around 70 to 80°C for green teas, about 90°C for Oolong teas, and nearly boiling for black teas and Pu-erh. Using a clay or cast iron teapot can enhance the tasting experience by fully revealing the tea's aromas.
Yes, there are notable differences. For example, the Chinese ceremony, known as Gongfu Cha, particularly emphasizes the art of preparing and serving highly fragrant teas, often Oolong or Pu-erh, while the Japanese ceremony, Chanoyu, is based on more meditative and spiritual codes that highlight harmony, purity, and respect through the preparation of powdered green tea, matcha.
Many varieties deserve to be discovered: Japanese matcha tea, Chinese Oolong and Pu-erh tea, Indian Darjeeling tea, not to mention the famous Chinese green tea Long Jing. Each has its own flavor and cultural story that is worth exploring.
The exact origin of tea dates back to ancient China around 2737 B.C., according to the legend of Emperor Shennong, who is said to have discovered this beverage by chance when tea leaves fell into his boiling water. Tea then gradually spread to Japan and other regions of Asia through trade routes and cultural exchanges.
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